Grapefruit and Ginger Marmalade

Recipe by Debber
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
  • Remove pan from heat; leave grapefruit to cool overnight.
  • Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.
  • Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
  • Bring to a boil and then boil for three minutes.
  • Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).
  • Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
  • Spoon marmalade into hot jars, seal with two-part lids.
  • Process in a boiling water-bath for 15 minutes (sea level).
  • Label jars, store in a cool-dark place.
  • NOTE: Just before spooning into jars, add a splash of rum. Yippee!
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